Ingredients for Rajmah Curried Red Kidney Beans
- Onion
- Red Kidney Beans
- Crushed Tomatoes
- 2 tablespoons vegetable oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1-2 teaspoons red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
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How to Make Rajmah Curried Red Kidney Beans
- Heat 2 tablespoons of oil in a medium-sized saucepan over medium-high heat.
- Add 1 medium onion, chopped, and stir until translucent (about 5 minutes).
- Add 1 tablespoon grated ginger, 1 teaspoon cumin powder, and 1 teaspoon coriander powder.
- Stir for 1 minute, allowing the spices to bloom.
- Add 1 (28 ounce) can of crushed tomatoes, 2 (15 ounce) cans of red kidney beans (drained and rinsed), and 1-2 teaspoons red chili powder (adjust to your spice preference).
- Add 1 cup of water (or more as needed) to achieve your desired consistency.
- Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the gravy has thickened and the flavors have melded.
- Stir in 1/2 teaspoon black pepper and 1/2 teaspoon garam masala for a warm, spicy finish.
- Garnish with fresh cilantro (chopped) before serving with rice. Enjoy!
- **Using Dry Kidney Beans:** Soak 1 cup of dry red kidney beans in water overnight. Drain and rinse. Add the soaked beans to step 5 along with an extra 1/2 cup of water. Increase simmering time to 30-40 minutes, or until the beans are tender.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
2g
Carbs
12g
